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Broccoli Pesto with Rice Noodles

I was in need of a different way to make broccoli. I have been eating broccoli for dinner for about a month now…just broccoli. I buy the big frozen bag and pour into a pot and boil, some vegan Earth Balance butter and a little salt. Boring, yes. Healthy, yes. Need change? Oh. Yes. So I decided on a broccoli pesto with rice noodles.

I get the weekly recipe newsletter from Vegetarian Times and if there is one that I like it just sits in my email account getting lost in the gray matter. This one for Bow Ties with Broccoli Pesto not only sat in my inbox but also on my iPhone Safari collecting dust waiting for me to do something with it.

So my broccoli pesto is adapted from the Vegetarian Times recipe, but really modified. The only take away from the other recipe is the broccoli, lemon and parsley. I wanted a less oil pesto. Normal pesto’s are so saturated with oil that I feel gross even pouring all of it in. So this one is made with Silk Soy Milk-as with all my recipes it is the Light Vanilla, because I love the sweetness of it and the tartness of the lemon the sweet vanilla is needed.

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I added a lot of green veggies to it…again, another one of my colored theme meals. All green veggies to go with my green pesto and instead of normal whole wheat noodle, I decided to use a Peacock brand Brown Rice Noodles. I haven’t cooked with rice noodles in so long, I forgot how easy it was. Just boil some water and dump in noodles and turn off burner and let them get soft.

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This turned out so good, I was very proud. I would suggest using fresh asparagus since frozen gets squishy and stringy. But other than that little switch, this whole meal could be eaten hot for dinner or even cold. For one of my lunches during the week I ended up microwaving it then not getting to it until it had cooled off and it was still tasty!